COULIS DE GIBIER, otherwise AU CHASSEUR

Name: COULIS DE GIBIER, otherwise AU CHASSEUR
Yield: 1 servings
Ingredients: six oz. of the meat of a wild rabbit; six oz. of that of a partridge; six oz. of that of a pheasant; a liqueur-glass of burnt brandy; one-half pint of cooked and drained lentils; three tablesponfuls of small, very fresh mushrooms; two and one-half oz. of butter; the necessary quantity of consommé

From A guide to modern cookery, 1909

Serves 1

Garnish with minced mushrooms tossed in butter.

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 136. The excerpt below is the record exactly as published.

COULIS DE GIBIER, otherwise AU CHASSEUR Prepare six oz. of the meat of a wild rabbit, six oz. of that of a partridge, and six oz. of that of a pheasant. These meats should be roasted and their roast-cases swilled with a liqueur- SOUPS 235 glass of burnt brandy. The resulting gravy should be added to the soup. Now finely pound these meats together with one-half pint of cooked and drained lentils. When the whole has become a smooth purée add the cooking-liquor of the lentils and the swillings referred to above and rub through tammy. Finish the cullis with the necessary quantity of consommé, heat it, and pass it through a strainer. Add butter at the last moment and season moderately. Garnish with three tablesponfuls of small, very fresh mush- rooms; these to be finely minced and tossed in butter. 666—COULIS DE GRIVES AU PAIN NOIR, otherwise A L’ARDENNAISE Fry four fine thrushes in butter and complete their cooking in one pint of feathered game consommé containing five oz. of rye-bread dice fried in butter. These dice constitute in this case the thickening element of the soup. Remove and put aside the thrushes’ fillets, finely pound the carcasses together with two juniper-berries, add the leason of bread dice, and rub through tammy. Add to the resulting purée one-quarter pint of feathered- game consommé, set to boil, and pass through a strainer. Finish the cullis with two and one-half oz. of butter

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Cook this with the app: pantry check, scaling, and the assistant.